Minneapolis Rhubarb Bars Food

MINNEAPOLIS RHUBARB BARS

Steps:

• Cream brown sugar and shortening.
• Add oats, flour, baking soda, salt and chopped nuts.
• Mix well.
• Press 2/3 of mixture into greased 9x13 pan.
• Save remaining 1/3 for the topping.
• In a medium saucepan, mix cornstarch and pineapple juice.
• Add rhubarb, crushed pineapple and sugar.
• Cook until thick, stirring frequently.
• Pour over crust.
• Top with remaining crumb topping.
• Bake at 350 for 30 minutes.

RHUBARB BARS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 10x15 inch jellyroll pan.
• In a large bowl, stir together 2 cups of flour and baking powder. Cut in 1/2 cup of butter by pinching between your fingers or using a fork or pastry cutter until the mixture is crumbly. Stir in the egg and milk just until the mixture is moistened. Pat into the bottom of the prepared pan. Spread rhubarb over the crust in an even layer, then sprinkle the dry gelatin powder over the rhubarb.
• Prepare the topping by stirring together 2 cups white sugar and 1 cup flour. Cut in 1/2 cup of butter as you did for the crust. Sprinkle the topping evenly over the rhubarb.
• Bake in the preheated oven until the topping is golden brown and the rhubarb is tender enough to easily pierce with a fork, about 45 minutes. Cool and then cut into bars to serve.